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Ingredients
Coconut and Lime Ice Cream with Passion Fruit Sauce
- Ingredients
- 250 milliliters Coconut milk
- 60 grams sugar
- 1 Lime
- 150 grams Sour cream
- 2 Passion fruit
- 100 grams Mango puree (from a jar)
Boil the coconut milk together with the sugar while stirring. Remove the mixture from heat and let cool to lukewarm.
Meanwhile, rinse the lime in hot water and pat dry. Finely grate the zest, cut in half and squeeze the juice of 1/2.
Stir the lime zest and sour cream into the coconut mixture and season with lime juice. Pour the mixture into a shallow metal bowl and chill in the freezer for about 3 hours. Approximately every 20 minutes, stir well with a whisk so that the mixture remains creamy. Alternatively, use an ice cream maker to freeze according to the manufacturer's directions.
Meanwhile, cut the passion fruit in half, remove the pulp and mix with the mango pulp. Scoop the ice cream into balls, place in small bowls and drizzle with the passionfruit and mango.
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0.8 g | (3 %) |